Vegan Black Bean Burgers with Chipotle Aioli

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a large bowl, mash half of the drained black beans with a fork or potato masher. You can also pulse them briefly in a food processor, but be careful not to over-process - some texture is good.

Add the remaining whole black beans, cooked brown rice, red onion, red bell pepper, garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper to the bowl. Mix well to combine.

Stir in the breadcrumbs. If the mixture seems too wet, add more breadcrumbs, one tablespoon at a time, until it holds its shape.

Form the mixture into four patties. Place the patties on the prepared baking sheet.

Bake for 20-25 minutes, flipping halfway through, until the burgers are firm and heated through.

While the burgers are baking, prepare the chipotle aioli. In a small bowl, combine the vegan mayonnaise, minced chipotle peppers (and 1 tsp adobo sauce), and lime juice. Mix well.

Serve the black bean burgers on burger buns with lettuce, tomato slices, and a generous dollop of chipotle aioli.